Preheat oven to 325°F. Grease 9-inch spring form pan and line with parchment paper.

Heat margarine and Guinness in large saucepan until margarine is almost melted, Add honey and blend well until mixture is fully blended. Remove from heat. Whisk in superfine sugar and cocoa. Beat Tofutti sour cream, eggs and vanilla in a separate bowl; add the Guinness mixture to the mixing bowl. Blend well, then beat in the flour and baking soda.

Pour batter in to pan and bake for the first 20 minutes at 325°F, then increase temperature to 350°F for last 25-30 minutes, or until tester comes out with moist crumbs. Cool completely in the pan on a wire rack.

For frosting, beat powered sugar and Tofutti cream cheese together until creamy. Add pareve cream and beat until spreadable. Frost the top. Serve.

How do you “frost” the top?
Do you have to chill the frosting first or spread the frosting then let it set?
I look forward to trying this and I may change the Guiness for whisky in a separate experiment

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